Grilled Cheese With Tomato Soup For Two

Grilled Cheese With Tomato Soup For Two Instructions. start the soup: heat the olive oil to medium heat. add the minced garlic and cook for 30 seconds to 1 minute until light brown and fragrant. stir in both cans of tomatoes, vegetable broth, garlic powder, onion powder, ½ teaspoon of the salt, and basil (if using). bring to a simmer. 1. tear 1 2 slice bread into 1 inch pieces; set aside. melt 1 tablespoon butter in medium saucepan over medium low heat. add onion, garlic, bay leaf, 1 4 teaspoon salt, and pepper flakes, if using. cover and cook until onion is softened, 3 to 5 minutes, stirring occasionally. 2.

Veggie Grilled Cheese With Tomato Soup Pour in the crushed tomatoes and chicken stock. stir well to combine all ingredients and bring the mixture to a boil. reduce the heat and let it simmer for about 20 25 minutes, until the vegetables are completely tender. add the fresh basil leaves to the pot. using an immersion blender, blend the soup until smooth. Measure all ingredients. add can of whole or crushed tomatoes to the dutch oven, breaking tomatoes up a bit. mix in minced garlic, chopped onion, 2 t butter, olive oil, salt, pepper and add thyme sprigs on the top. add the dutch oven to the oven, uncovered, and roast for about 45 minutes. In a large nonreactive or enameled dutch oven set over medium high heat, heat olive oil add the onion, and saute for 3 minutes or until softened. add garlic and cook for 30 seconds. add tomatoes with their juice, dried oregano, salt, sugar, and pepper. stir to combine and gently smash the tomatoes with a spatula. Place the sandwiches in the skillet and cook until the bread is golden and the cheese has melted, about 5 7 minutes per side. press down lightly with a spatula for even grilling. serve hot: cut the grilled cheese sandwiches into halves, quarters, or bite size croutons and serve immediately with the hot tomato soup.

Grilled Cheese Tomato Soup Just A Pinch Recipes In a large nonreactive or enameled dutch oven set over medium high heat, heat olive oil add the onion, and saute for 3 minutes or until softened. add garlic and cook for 30 seconds. add tomatoes with their juice, dried oregano, salt, sugar, and pepper. stir to combine and gently smash the tomatoes with a spatula. Place the sandwiches in the skillet and cook until the bread is golden and the cheese has melted, about 5 7 minutes per side. press down lightly with a spatula for even grilling. serve hot: cut the grilled cheese sandwiches into halves, quarters, or bite size croutons and serve immediately with the hot tomato soup. Instructions. preheat the oven to 200°c 390°f. place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the balsamic vinegar, olive oil, sugar and salt. stir to combine and place in the oven for 25 30 minutes until the tomatoes are broken down and have started to caramelize. Instructions. how to make the soup. heat the olive oil in a saucepan over medium heat. add the garlic and onion. stir and cook them in the oil for a minute or so. add the tomato paste, tomatoes, sugar, and water. stir and bring the soup to a simmer. add the salt and basil and puree the soup with an immersion blender.